Pumpkin Sheet Cake

• 1-1/2 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup vegetable oil
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• Cream Cheese Frosting:
• 2 packages (3 ounces each) cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 4-1/2 cups confectioners ' sugar
• 24 candy pumpkins (optional)

1. In a large mixing bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool, on a wire rack.
3. For frosting, in a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake; garnish with candy pumpkins. Cover and refrigerate until serving. Yield: 24 servings.
4. See more recipes at: www.havefunbaking.com
5. And check out: www.lovetobakeandcook.blogspot.com

sugar, solidpack pumpkin, vegetable oil, eggs, flour, baking powder, ground cinnamon, baking soda, salt, ground cloves, cream cheese frosting, cream cheese, butter, vanilla, sugar, pumpkins

Taken from www.epicurious.com/recipes/member/views/pumpkin-sheet-cake-50102683 (may not work)